Margarita Cake

This Margarita Cake recipe is the best!  Click below to watch a short video showing you how to make this recipe.  Scroll to the bottom of this post to print out the full recipe.

Although I’m not a huge fan of margaritas, I do happen to love Margarita Cake.

I tested this recipe years ago when I was involved in putting together the Junior League of San Diego Cookbook: California Sol Food. The cake received very high ratings from testers and therefore made it into the cookbook. And it’s a margarita cake recipe that doesn’t use a cake mix for a base.

It’s a light and lemony cake with a lime-tequila glaze. It’s absolutely delicious & if you don’t like tequila, you can definitely leave it out and still have a fantastic dessert.

This cake would be a nice cake for pretty much all occasions… but I recommend:  Super Bowl, Cinco de Mayo and Mother’s Day.  It’s a delicious one!

Yield: 16 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Margarita Cake

Here's a delicious Mexican-style cake that doesn't start with a cake mix! It is a nice, light cake with a touch of margarita flavor on top. Don't skip the whipped cream and the cute lime slice garnish.



  • 1 3/4 cups granulated white sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 1/2 cups all-purpose flour
  • 1 cup plain or lemon-flavored yogurt


  • 1/2 cup superfine granulated sugar
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon water
  • 1 tablespoon tequila
  • whipped cream and lime slices, for garnish (optional)


  1. Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan.
  2. Prepare the cake: Combine the sugar, butter, baking soda and salt in a mixing bowl and beat until blended. Add the eggs 1 at a time, beating well and scraping the bowl after each addition. Mix in the lemon zest and lemon juice. Add the flour and yogurt alternately, beating well after each addition.
  3. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes.
  4. Prepare the glaze: Combine the sugar, lime juice and water in a saucepan and mix well. Cook until the sugar dissolves, stirring frequently. Stir in the tequila.
  5. Assembly: Invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. Let stand until cool. Slice and garnish each serving with a twisted lime slice and a dollop of whipped cream.


  • If you’re having trouble inverting the cake onto a serving platter, or if you’re afraid that it might fall apart, it’s ok to just spoon the glaze over the top of the cake while it’s in the pan. Then cut neat slices and transfer to a serving platter.
  • If you don't cook with alcohol, it's okay to leave it out & just make a lime glaze to drizzle on top.
  • If you don't not have superfine sugar and don't wish to purchase it at your market, simply place regular granulated white sugar in your blender and give it a few whirs until it turns into superfine sugar!

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